Recipe of the day time!

My version of home made Strawberry Shortcake - cake version :)

I like to start with a home made Coconut Cake and then use homemade Whipped Cream and a combo of Fresh and Frozen Strawberries! This is a perfect dessert after a BBQ...just keep it in the fridge until serving time :)

Coconut Cake
All Ingredients at Room Temp

Combine in Mixer first:

3 sticks unsalted butter
2 cups white sugar
5 Extra large eggs
1.5 tsp vanilla
1.5 tsp almond extract
1 cup Milk ( you can also use Lactaid)

Then sift in:
3 cups flour
.5 tsp baking powder
.5 tsp baking soda
.5 tsp salt

Once mixed add in about 4oz of Shredded Coconut

You can use either 2 8" round or sq pans or one 13x9
Bake on 350 for about 20ish minutes...I start checking cakes after 20 but sometimes they can take up to 30 depending on your oven.

Once cake is completely cooled...make your Whipped Topping.
1 container Heavy whipping cream
2 TBS Sugar

Or you can buy 2 large tubs of Cool Whip :) or if lactose intolerant you can use Soyatoo Whip Cream ( at Whole Foods, possibly Trader Joes)

You will also need about 2 lbs of fresh sliced strawberries and one small tub of pre-sliced frozen strawberries in sugar.

To Assemble:
Slice each cake in 2 layers carefully.

Put down first layer...cover top in whipped topping and arrange some berries. Continue on with remaining layers using a little fresh and defrosted berries on each layer... when you get to the very top cover nicely with remaining whipped topping and then decorate neatly with berries.

This dessert is super tasty! Enjoy!!